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  • Caramelized Onion Tart with Manchego
  • Caramelized Onion Tart with Manchego
  • Caramelized Onion Tart with Manchego
  • Caramelized Onion Tart with Manchego
  • Caramelized Onion Tart with Manchego
  • Caramelized Onion Tart with Manchego
  • Caramelized Onion Tart with Manchego

Caramelized Onion Tart with Manchego

Food | April 21, 2018 | Nik Manojlovich
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Looking to serve something fabulous at your next get-together? Whether you’re entertaining in the city or up in the country, this CARAMELIZED ONION TART WITH MANCHEGO is perfect!

Tarts have long been one of my favourite things to prepare when friends and family are coming for a visit, and don’t let the looks of this CARAMELIZED ONION TART WITH MANCHEGO deceive you – like so many of our recipes, it’s easy to prepare. But be warned, those you serve it to may start expecting this level of culinary prowess every time!

Here are a few considerations:

THE PASTRY – The pastry for this tart is rich, buttery and flaky, but it’s crafted to also echo the flavour of one of its key ingredients, walnuts. Adding a teaspoon of walnut oil gives the pastry a nutty flavour and also adds a bit of moisture that compliments the sour cream.

Like all pastry recipes, this one needs to be chilled for at least forty-five minutes to an hour before using it as the foundation of the tart.

THAT RUSTIC LOOK – I’m all for fancy, especially when I have extra time to fiddle around with a recipe – just like the time we produced our SAVOURY TARTS. For this occasion though, I wanted the finished baked good to reflect a more casual approach. The pastry is rolled out, then folded over as-is, without perfect edges or fancy flourishes. I’m hoping it imparts a sense of relaxed, rustic fare.

THE ONIONS – No matter how we slice ‘em and dice ‘em, shave ‘em or chop ’em, this tart stands out thanks to the onions we used. Select an assortment of your favourites, remembering that the more variety, the better. We suggest tracking down a few of the following: Vidalia, Spanish, yellow or white onions as well as their punchy cousin, the underused shallot.

As you begin cooking them, I encourage you to take your time. In order to get that heady aroma and distinct sweetness that caramelized onions always deliver, you’ll need to cook them on moderately low heat for quite some time. Have patience – the results are worth it.

FYI – We also included garlic in the mix because, you know, we like putting garlic in pretty much anything.

FRESH HERBS – Our use of freshly chopped thyme shouldn’t be a surprise since it pairs so well with onion, but we decided to really put our favourite herbs to the test by also adding chopped sage. Carol and I both let out big, satisfied sighs when we took our first bite – this combination of herbs really brightens the sweet flavour of the caramelized onion.

We also suggest tossing chopped chives onto the tart right before you serve it. Doing so will add a boost of colour and familiar onion flavour as everyone goes to enjoy.

CHEESE – I consulted a helpful expert at the cheese store to help me face a bit of a dilemma – do we go with something tried and true like Gruyère or Emmental, or push the envelope and try something different for this tart? We ended up going with a Spanish Manchego, which is a firm cheese made from sheep’s milk. Expect a pleasing ivory-yellow colour and a creamy, piquant flavouring.

WALNUTS – I really can’t pinpoint why I chose walnuts, other than the fact that I like the way they taste. Now that we’ve tested our fair share of this tart, I can assure you that walnuts are the way to go. In fact, I’ll take this one nutty step further and declare – they are an essential ingredient in this recipe.

Please do us a favour and tell us what you think when you try this tart. Simply click the comment section at the bottom of this post and let us know – we appreciate the feedback!

Looking for things to serve with this? Keep it straightforward and present the tart with our SIMPLE SALAD. You’ll need nothing more than this winning combination and a hungry crowd around your table.

With its cheesy, sweet and nutty goodness, this CARAMELIZED ONION TART WITH MANCHEGO is simply divine. Enjoy!

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Ingredients & Amounts

  • For the crust:
  • cups of "00" white flour
  • 1 teaspoon of salt
  • 10 tablespoons of butter
  • ¼ cup of sour cream
  • 1 teaspoon of walnut oil
  • For the filling:
  • 8 cups of assorted onions, peeled and thinly sliced
  • 2 shallots, thinly sliced
  • 3 cloves of garlic, finely diced
  • 2 tablespoons of butter
  • 2 tablespoons of walnut oil
  • 1-2 tablespoons of apple cider vinegar
  • 1 tablespoon each of fresh thyme and sage, finely chopped
  • 1 cup of Manchego cheese, grated
  • ¼ cup of walnuts, chopped
  • For garnish:
  • 2 tablespoons of fresh chives, finely chopped

Instructions

  1. Prepare the pastry dough: Stir flour and salt together in a medium-sized bowl. Add butter and rub together with flour to form small pea-sized balls. Stir in walnut oil, followed by sour cream and stir together before forming a round ball of dough with your hands. Transfer to plastic wrap and refrigerate for 45-minutes to an hour.
  2. Prepare filling: Placed prepared onions, shallots and garlic into a large bowl and mix together by hand. Melt the butter in a large sauté pan, then add the oil. Once the butter starts bubbling, add the onion mixture and cook, stirring often until the onions reduce in size by half. Add the salt and vinegar and continue to cook until the onions brown, about 45 minutes. Add the herbs, stir and remove from heat, letting the onion mixture cool.
  3. Assemble and bake the tart: Preheat oven to 425°F with the rack in the middle position. Remove the dough from the fridge and place it onto a floured pastry board or work surface. Roll the dough out to a ¼-inch thickness in a relatively round shape. Roll the circle of dough back onto your rolling pin and unroll it onto a square piece of parchment paper that will fit on an 11x13-inch baking sheet.
  4. Sprinkle half of the quantity of cheese onto the round of dough to within 2 inches of the edge. Add the cooked onions, filling into the centre of the dough. Gently spread the filling out to within 2 inches of the edge. Sprinkle the top of the onions with about ¼ cup of the remaining cheese and the walnuts. Fold the dough in towards the centre of the tart, then moving in the same direction, continue to fold the dough onto itself in small increments in a pleat-like method. Sprinkle the top of the tart with the remaining cheese. Transfer onto a baking sheet.
  5. Bake the tart: Place the tart into the oven and bake for 15 minutes before reducing the oven temperature to 350°F to cook for an additional 45-minutes. The tart will be golden and the cheese on top melted. Cool for about 15 minutes before sprinkling with chopped chives. Serve in wedge-sized portions.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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